Pages

Jul 3, 2010

How to Make Siomai – Siomai Recipe

Siomai, a deliciously tasty dumpling. Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can make different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired. Siomai is commonly eaten with a dip composed of a mix of soy sauce, calamansi extract, and chili sauce. The “Original Siomai sa Tisa”, one of my favorite, is very popular in Cebu, it comes with a siomai chili sauce, which has a spicy flavor that complements the dish, partnered with puso (hanging rice) and soft drink.

Siomai Cooking Instructions:
- Mix all the ingredients for the filling in a bowl.
- Arrange 10 wrappers in a tray, and weigh 100 g of siomai mixture. Place 2 tsp of meat in each wrapper until nothing is left unfilled. Each wrapper will have 10 grams of siomai.
- To enclose, gather up the edges of the wrapper and gently fold it so that it forms a basket shape, with the top of the filling exposed. Press lightly as you pleat each side. Or, if you don’t want to expose the filling, use a bigger wrapper. Do the same to the remaining meat mixture.
- Meanwhile, boil water and brush steamer with oil.
- When the water gets to a rolling boil, arrange the siomai in the steamer and let stand for 15-20 minutes, longer for larger pieces.
- Serve with soy sauce, calamansi and sesame oil. Chilli paste is optional.